Sacher Torte is the first thing that appears to most people’s mind when it arrives to a comfort meal. Today, we will tell you steps on serving a delicious Sacher Torte.
We hope you got insight from reading it, now let’s go back to sacher torte recipe. To make sacher torte you only need 20 ingredients and 11 steps. Here is how you cook that.
Firstly, here are the ingridients that you should ready to serve Sacher Torte:
- Provide of Cake base:.
- Get of soft butter.
- Prepare of powdered sugar.
- Use of vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract).
- Get of egg yolks.
- You need of dark couverture chocolate.
- Get of Brandy or rum (optional).
- Get of egg whites.
- Take of sugar.
- Prepare of cake flour.
- Take of baking powder (optional).
- Use of Fruit jam glaze:.
- Take of apricot, red current or raspberry jam.
- You need of sugar.
- Use of water.
- Prepare of lemon juice (1/2 lemon squeezed).
- You need of Chocolate icing:.
- Get of sugar.
- Take of water.
- Get of dark couverture chocolate.
After readying the ingridients, now we are ready to make our delightful Sacher Torte:
- Preheat oven to 170C. Oil and dust with flour a 26 cm springform..
- Cream the butter with the powdered sugar, and vanilla/vanilla sugar until fluffy. Add the egg yolks one by one and stir in the warm, melted chocolate. Add brandy/rum if using..
- Beat the egg whites with the sugar until stiff peaks form then pour over the creamed butter/sugar. Sieve the flour over top the egg whites and fold in lightly until well mixed..
- Pour the batter into the springform and even out..
- Bake for 45-60 minutes or until a skewer comes out clean when inserted into the center. For the first 12 minutes, prop the oven door open the width of a finger so the batter can rise before forming a crust. Let cool overnight..
- Make the jam glaze: In a small pot, cook the jam with the sugar, water and lemon juice. When it boils down to a third, run it through a sieve..
- While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping..
- Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat..
- Melt the chocolate in a water bath and gradually stir in the sugar water..
- Stirring frequently, let the icing cool until creamy yet still fairly liquid-y. (The consistency depends on the temperature). When it’s the correct consistency, immediately spread over the cake..
- Let cool. Serve with whipped cream if you like..
Recipe : Sacher Torte
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